1. Jinling Salted Duck.

Nanjing is well-deserved to be called the "Duck Capital", as it is said to have a history of more than a thousand years.

Salted duck is a famous specialty of Nanjing and one of the representatives of Jinling cuisine. It is also called sweet-scented osmanthus duck and is a geographical indication product in my country.

The grain-fed ducks produced in Nanjing have white fat color and fresh and tender meat. They were famous throughout the province in the Song Dynasty.

The salted duck is cooked at low temperature. After about an hour of cooking, the tenderness of the salted duck reaches a certain level.

The production process of Jinling Salted Duck is very ingenious and has a long history. During the long-term development process, a lot of experience has been accumulated in the production of this dish.

The skin of salted duck is white and tender, fat but not greasy, fragrant and delicious. It is fragrant, crispy and tender. It will definitely make you want to eat it again.

2. Soup dumplings.

Everyone knows that soup dumplings are loved by everyone because of the rich and delicious soup inside.

Nanjing's soup dumplings are small and exquisite, with thin skin, delicious meat, and rich soup. When you bite into it, the delicious soup gushes out, filling your mouth with delicious food.

Carefully take it out, put it in a vinegar bowl, aim it at the top and suck it, and the delicious soup will go into your stomach.

But don't rush, otherwise it will be very hot, so be sure to enjoy the contents slowly.

Therefore, Nanjing people have a song about eating xiaolongbao, "Move gently, lift slowly, open the window first, then drink the soup."

3. Duck blood vermicelli soup.

Duck blood vermicelli soup is a specialty snack in Nanjing. It is one of the most famous delicacies featuring duck. Nanjing's duck cuisine has a history of more than 1,400 years. Duck blood soup is the prototype of duck blood vermicelli soup. It contains duck blood,

Foods such as duck intestines, duck liver, duck gizzards, etc. During the Qing Dynasty, some people put vermicelli into duck blood soup. The soup was fragrant and looked great, thus creating duck blood vermicelli soup.

In Nanjing, there are many stalls or shops selling duck blood vermicelli soup.

Cut the pre-cooked duck blood and other ingredients into a bowl, put the cooked vermicelli into the bowl, then pour a ladle of hot soup, add a few drops of sesame oil, and sprinkle with a pinch of dried shrimps or duck casings, etc.

, plus a pinch of cilantro.

You can also add chili oil or sesame oil according to your own taste to make it spicy and delicious.

4. Nanjing roast duck.

Speaking of Nanjing roast duck, there is a history. After Zhu Yuanzhang established Nanjing as his capital, the imperial chef used Nanjing's fat and meaty Hu duck to prepare dishes.

In order to increase the flavor of the duck dish, the chef used charcoal fire to roast it. After the dish was finished, the duck tasted crispy and fragrant, fat but not greasy. It was praised by people and was named roast duck by the court.

Roast duck is Nanjing's signature delicacy. When Nanjing people eat roast duck, they pay attention to crispy skin, tender meat, fat but not greasy, and pure marinade.

The duck meat in the mouth is elastic and fresh, with a strong aroma of roast duck.

So when you go to Nanjing, you must eat roast duck and salted duck. These are also the two major features of Nanjing Duck Shop.

5. Meiling porridge in the Republic of China.

This delicacy was created during the Republic of China. At that time, Soong Meiling was not feeling well for a year and could not eat. It is said that her chef specially developed a porridge for her using fragrant rice and soy milk.

My favorite porridge.

Later it spread to the people and now it has become a famous dish in Nanjing.

Meiling porridge is made from the finest Japonica rice, soy milk, lily, yam and other ingredients, and is slowly simmered over low heat.

This porridge is both light and simple, yet rich in nutrients. It is a must-try delicacy in Nanjing.

6. Assorted tofu.

Tofu Lao is also known as "not old" in Nanjing. In Nanjing dialect, it means tofu brain or tofu pudding.

Although this snack is available all over the country, Nanjing’s recipe and taste are unique.

Nanjing's assorted tofu is very particular about condiments, and is supplemented with more than ten kinds of condiments such as dried shrimps, pickled mustard, fungus, chopped green onion, chili oil, sesame oil, etc. It is not only beautiful in color, but also tastes mellow, strong, fragrant, fresh, and salty.

, moderately spicy and flavorful.

The store will also add assorted vegetables to the tofu nao, which means a bright future.

7. Small wontons.

This is a traditional snack in Nanjing, also called crepe wontons. It has thin skin, tender filling, and delicious soup.

Because the skin is thin, the filling inside can be seen through the skin, and the wrinkled surface of the small wontons is homophonic to "crepe", so it is also called crepe wontons.

This delicacy can be found everywhere in Nanjing, and each restaurant has its own characteristics.

8. Boil the dried shreds.

The boiled dried shredded noodles in Nanjing are different from the boiled dried shredded noodles in other areas. The tender dried shredded noodles from the tofu shop are mixed with well-cooked soup, mixed with sesame oil and sesame oil. The color is beautiful, the dried shredded noodles are white, the texture is soft, the soup is thick, and the taste is

Fresh and delicious.

9. Plum blossom cake.

Plum blossom cake originated in the Ming Dynasty and developed into the most famous traditional cake snack in the Jiangnan area by the Qing Dynasty.

It is said that when Emperor Qianlong went to the south of the Yangtze River, he saw that it was shaped like a plum blossom and had an attractive color, so he tasted it. It was sweet but not greasy, moderately soft and crispy, and had an endless aftertaste. It was better than the royal desserts in the palace, and he praised the plum blossom cake constantly.

Today's plum blossom cake not only inherits the traditional production method, but also adds small yuanxiao, green and red fruits, pine nuts, etc. to make it more delicious, crispy on the outside and tender on the inside. There are more than ten preparation methods such as bean paste, jam, and nuts.

, made from more than a dozen raw materials such as flour, bean paste, and white sugar, baked in a special stove.

The soft texture, concentrated sweet aroma, and hot filling will definitely satisfy your taste buds.

10. Osmanthus sugar taro seedlings.

This is a famous traditional dessert in Nanjing and also belongs to Jinling cuisine.

Every year around the Mid-Autumn Festival, Nanjing is filled with the faint fragrance of sweet-scented osmanthus. This is also the season when taro is ripe.

So the hard-working women in Nanjing picked the sweet-scented osmanthus and marinated it with sugar, which was called "osmanthus slurry".